in Austria

Styrian oven roast

updated

Spread the love

Ingredients for 4 servings:

  • 4 slice(s) pork belly, about 2 cm thick
  • 4 garlic cloves
  • 3 carrots
  • 1 root parsley
  • 200 g celery
  • 1 tbsp tomato paste
  • Salt
  • 1 onion(s)
  • 8 potatoes
  • Broth, granulated
  • oil
  • Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the vegetables and potatoes into very large cubes and fry them with the quartered onion in a little fat. Add the tomato paste and deglaze with 3 tablespoons of water. Pour in enough water to cover the vegetables halfway, then season with a little bouillon powder. Rub the pork belly with salt and plenty of garlic and place it on top of the vegetables. Roast in the oven at 170°C (350°F) until the meat is tender. Serve and sprinkle with chopped parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pollock fillet in Parmesan coating with tomato and basil sauce

Liwanzen